YENRINA, R.; DEWI, K. H. .; YUMARNIS, . Y. Characteristics of Instant Steamed Sponge Cake Flour from Blending Purple Sweet Potato Flour (Ipomoea batatas var ayumurasaki), Mung Bean Flour ( (Vigna radiata) and Corn Flour ( Zea mays). Andalasian International Journal of Agriculture and Natural Sciences (AIJANS), [S. l.], v. 4, n. 01, p. 37-46, 2024. DOI: 10.25077/aijans.v4.i01.37-46.2023. Disponível em: http://103.151.89.32/index.php/aijans/article/view/48. Acesso em: 20 nov. 2024.